During the war of the American Revolution, the difficulty of providing satisfactory commons was extreme, as may be seen from the following vote of the Corporation, passed Aug. 11th, 1777.
"Whereas by law 9th of Chap. VI. it is provided, 'that there shall always be chocolate, tea, coffee, and milk for breakfast, with bread and biscuit and butter,' and whereas the foreign articles above mentioned are now not to be procured without great difficulty, and at a very exorbitant price; therefore, that the charge of commons may be kept as low as possible,—
"Voted, That the Steward shall provide at the common charge only bread or biscuit and milk for breakfast; and, if any of the scholars choose tea, coffee, or chocolate for breakfast, they shall procure those articles for themselves, and likewise the sugar and butter to be used with them; and if any scholars choose to have their milk boiled, or thickened with flour, if it may be had, or with meal, the Steward, having reasonable notice, shall provide it; and further, as salt fish alone is appointed by the aforesaid law for the dinner on Saturdays, and this article is now risen to a very high price, and through the scarcity of salt will probably be higher, the Steward shall not be obliged to provide salt fish, but shall procure fresh fish as often as he can."—Quincy's Hist. Harv. Univ., Vol. II. p. 541.
Many of the facts in the following account of commons prior to, and immediately succeeding, the year 1800, have been furnished by Mr. Royal Morse of Cambridge.
The hall where the students took their meals was usually provided with ten tables; at each table were placed two messes, and each mess consisted of eight persons. The tables where the Tutors and Seniors sat were raised eighteen or twenty inches, so as to overlook the rest. It was the duty of one of the Tutors or of the Librarian to "ask a blessing and return thanks," and in their absence, the duty devolved on "the senior graduate or undergraduate." The waiters were students, chosen from the different classes, and receiving for their services suitable compensation. Each table was waited on by members of the class which occupied it, with the exception of the Tutor's table, at which members of the Senior Class served. Unlike the sizars and servitors at the English universities, the waiters were usually much respected, and were in many cases the best scholars in their respective classes.
The breakfast consisted of a specified quantity of coffee, a size of baker's biscuit, which was one biscuit, and a size of butter, which was about an ounce. If any one wished for more than was provided, he was obliged to size it, i.e. order from the kitchen or buttery, and this was charged as extra commons or sizings in the quarter-bill.
At dinner, every mess was served with eight pounds of meat, allowing a pound to each person. On Monday and Thursday the meat was boiled; these days were on this account commonly called "boiling days." On the other days the meat was roasted; these were accordingly named "roasting days." Two potatoes were allowed to each person, which he was obliged to pare for himself. On boiling days, pudding and cabbage were added to the bill of fare, and in their season, greens, either dandelion or the wild pea. Of bread, a size was the usual quantity apiece, at dinner. Cider was the common beverage, of which there was no stated allowance, but each could drink as much as he chose. It was brought, on in pewter quart cans, two to a mess, out of which they drank, passing them from mouth to mouth like the English wassail-bowl. The waiters replenished them as soon as they were emptied.
No regular supper was provided, but a bowl of milk, and a size of bread procured at the kitchen, supplied the place of the evening meal.
Respecting the arrangement of the students at table, before referred to, Professor Sidney Willard remarks: "The intercourse among students at meals was not casual or promiscuous. Generally, the students of the same class formed themselves into messes, as they were called, consisting each of eight members; and the length of one table was sufficient to seat two messes. A mess was a voluntary association of those who liked each other's company; and each member had his own place. This arrangement was favorable for good order; and, where the members conducted themselves with propriety, their cheerful conversation, and even exuberant spirits and hilarity, if not too boisterous, were not unpleasant to that portion of the government who presided at the head table. But the arrangement afforded opportunities also for combining in factious plans and organizations, tending to disorders, which became infectious, and terminated unhappily for all concerned."—Memories of Youth and Manhood, Vol. II. pp. 192, 193.
A writer in the New England Magazine, referring to the same period, says: "In commons, we fared as well as one half of us had been accustomed to at home. Our breakfast consisted of a good-sized biscuit of wheaten flour, with butter and coffee, chocolate, or milk, at our option. Our dinner was served up on dishes of pewter, and our drink, which was cider, in cans of the same material. For our suppers, we went with our bowls to the kitchen, and received our rations of milk, or chocolate, and bread, and returned with them to our rooms."—Vol. III. p. 239.